Antioxidant Activity of Pink-Flesh Guava (Psidium guajava L.): Effect of Extraction Techniques and Solvents |
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Authors: | Khalid Hamid Musa Aminah Abdullah Khairiah Jusoh Vimala Subramaniam |
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Affiliation: | (1) Food Science Program, School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia;(2) School of Environmental and Natural Resource Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia;(3) Medicinal Plant Program, Biotechnology Division, Forest Research Institute Malaysia, 52109 Kepong, Selangor, Malaysia |
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Abstract: | The effect of commonly used techniques and solvents in the antioxidant activities of pink-flesh guava fruit were studied.
The extraction techniques compared were homogenization, shaking, sonication, magnetic stirring, and maceration for 1, 2, and
3 days. The solvent systems used were methanol, ethanol, and acetone at three different concentrations (50%, 70%, and 100%)
and with 100% distilled water. The antioxidant activity of the fruit was evaluated using Folin–Ciocalteu index, ferric-reducing
antioxidant power assay, and 1,1-diphenyl-2-picrylhydrazyl free radical-scavenging capacity. Ultrasonic and homogenization
were the best techniques to extract the antioxidant from guava fruit. Homogenization technique was found to be the most convenient
exhaustive and time-saving extraction technique. Results showed that the extracting solvent significantly (P < 0.05) altered the antioxidant property estimations of pink-flesh guava fruit. Pure solvents were inefficient extraction
media for antioxidant. Enhanced extraction yields were obtained from solvent containing higher water concentrations and 50%
acetone is a recommended solvent for extracting antioxidants compounds from pink-flesh guava fruit. High correlations between
phenolic compositions and antioxidant activities of pink-flesh guava extracts were observed. High levels of antioxidant activities
were detected in pink-flesh guava, indicating that the fruit may serve as an excellent dietary source of natural antioxidants. |
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